To get that distinctive tangy ’nduja flavour with just the right amount of heat, it’s essential to use authentic Calabrian chillies. And use the best quality pork meat and fat you can get your hands on – your ’nduja will be all the more delicious and well textured for it.


  • 2 beef cap/ox bung casings, soaked in warm water before use (see notes below)
  • 2 x 285g jars Calabrian peperoncini piccanti (hot peppers) in oil, (see notes below)
  • 500g minced fatty pork meat (shoulder or belly)
  • 500g minced pork fat, (see notes below)
  • 30g fine table salt, (or 3% of combined weight of pork meat and fat)
  • ½ tsp Prague Powder #2, (or 2.5g on a digital micro scale; see notes below)


  • STEP 1

    Soak the casings in a large bowl of warm water for at least an hour while you prepare the filling. Put the sausage-making machine in the fridge so it’s cold when ready to use. Meanwhile, drain the oil from the chillies in a sieve over a bowl for 30 minutes (keep the chilli-infused oil for drizzling over pizzas), then tip the chillies into a blender and whizz to a purée.

  • STEP 2

    Tip the chilli purée and all the remaining ingredients (bar the casings) into a large bowl, mixing everything thoroughly with clean hands (rubber gloves are advised for this!) to ensure the small amount of curing salt is evenly distributed. When combined, cover the bowl and put in the freezer for 1 hour to firm up (this will prevent the mixture from smearing as it passes through the sausage machine – but be careful not to let it freeze solid).

  • STEP 3

    Open the back of the sausage machine and push in as much of the pork-chilli mixture as will fit. Reattach the handle, then wind slowly until the mixture fills the nozzle and just reaches the tip (this will prevent an air pocket forming inside the casing). Remove one of the casings from the water, squeeze out as much water as possible, then slide it onto the nozzle, as far back as it will go. While holding the casing in place (this is easier with two people), begin to wind the machine slowly, so that the mixture starts to fill the casing. Continue to do this (and refill the machine if necessary) until roughly ½ the mixture is used.

  • STEP 4

    Pull the casing off the nozzle and tie a knot on the end using twine or butcher’s string, cutting off some of the excess casing (but not so much that the knot may unravel). Set aside and repeat with the remaining casing and pork mixture so you have two evenly sized bulbous sausages. The sausages will look rather white, slimy and unappealing at this point, but after hanging for a few days the casing will dry and become almost transparent, revealing the glorious orange-red ’nduja within.

  • STEP 5

    Use some twine or butcher’s string to create hanging loops around the thick knot of the casing. Find a spot out of direct sunlight, that doesn’t get too hot or too cold, and hang the ’nduja sausages for 4 weeks (metal s-hooks will come in handy for this or, do what we did, and tie them onto an old wire coathanger).

  • STEP 6

    After 4 weeks the ’nduja will be ready to slice open and use (the second sausage can be left hanging to mature for up to a further 4 weeks – or donated to a grateful family member/friend). Slice off as much as you need, wrap what’s left in clingfilm and store in the fridge for up to 4 weeks. Spread generously on some crusty Italian bread, dollop on to pizzas or stir into a pasta sauce for that distinctive kick of mellow heat.

Beef cap/ox bung are thick natural casings (often used for haggis or mortadella) that are perfect for ’nduja because of their size and bulbous (rather than long and narrow) shape – they are available at £5.20 for a pack of two from

We used Calabriamia Calabrian peperoncini piccanti, available at £3.99 a jar from

You’ll need to ask your butcher for cubed or minced pork fat, as you’re unlikely to find it in supermarkets.

Prague Powder #2 is available online at or

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